Displaying items by tag: Nutrition
From not being able to cook to not liking the taste of vegetables – a new study from the University of East Anglia reveals why young men are not eating their ‘five-a-day’.
Results from a new study suggest that red meat consumption may increase the risk of breast cancer, whereas poultry consumption may be protective against breast cancer risk. The findings are published in the International Journal of Cancer.
A relaxation of UK industry regulation of salt content in food has been linked with 9,900 additional cases of cardiovascular disease, and 1,500 cases of stomach cancer.
An adequate consumption of milk and dairy products at different life stages can help prevent various chronic diseases. For example, there is a positive link between the moderate intake of milk during pregnancy and birth weight, length, and bone mineral content during childhood. In addition, a daily intake of milk and dairy products among elderly people may reduce the risk of frailty and sarcopenia.
Individualized nutrition not only causes hospital patients to consume more protein and calories, but also improves clinical treatment outcomes. This has been demonstrated in a study by researchers from the University of Basel and Aarau Cantonal Hospital in the journal The Lancet.
Eating breakfast regularly lowered cardiovascular-specific and stroke-specific mortality